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Place egg whites and salt in a large, clean and dry glass bowl.
This is important as contamination will affect the success of
this recipe. Beat until soft peaks in the mixture form.
Gradually add the castor sugar while still beating, do a spoon
full at a time.
Once all the sugar is added, lightly fold in the vinegar,
vanilla and corn flour.
Pile onto a greased tray in a round heap and bake in a 120c
oven for 1 1/2 hours. Note the Pavolova will rise and grow
significantly so ensure the tray is big enough to cope.
Be careful the Pavolova does not burn.
When done, turn off the oven and open the door and cool
before removing as a sudden drop in temperature will cause the
Pavolova to flop (go flat)
Mix the vanilla with the whipped cream and decorate the
Pavolova with it and some strawberries and passion fruit pulp.
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